The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
🌅 Recipe Of The Day! 🌇
🖨 🖨
Crepes - Another Way
Crepes - Another Way
{Serving suggestion only*}
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Master the art of perfect Crepes with this foolproof recipe featuring a silky, vanilla-kissed batter that rests to develop ideal texture. The detailed instructions guide you through creating paper-thin, delicate pancakes with perfectly crisp edges. Versatile for sweet or savory fillings, these freeze beautifully for make-ahead convenience. Elevate breakfast, brunch, or dessert with these elegant French classics! - Claude
No Jump Zone
Ingredients
3 Tablespoons unsalted butter, plus 3-4 more Tablespoons for the pan
1 cup all-purpose flour (spoon & leveled)
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup whole milk, at room temperature*
1/2 cup room temperature water
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Directions
  • Melt 3 Tablespoons of butter in the microwave or on the stove.
  • Cool for about 5 minutes before using in the next step.
  • The remaining butter is for the skillet.
  • Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.
  • If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand.
  • Blend on medium-high speed for 20-30 seconds until everything is combined.
  • The mixture will be silky smooth and the consistency of cream.
  • Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
  • Stir the chilled batter.
Cook the crepes:
  • Use the remaining butter for greasing the pan between each crepe.
  • Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter.
  • If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin.
  • Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into one side of the pan.
  • Tilt/twirl the pan so the batter stretches as far as it will go.
  • Cook for 1-2 minutes, then flip as soon as the bottom is set.
  • Don’t wait too long to flip crepes.
  • Cook the other side for 30 seconds until set.
  • Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
Fill the crepes.
  • Place a few tablespoons of your filling ingredient(s) in the center of the crepe, and top with your favorite toppings.
  • Sweet or savory, you almost can't go wrong.
Servings\Yield
Makes about 16-20 crepes, serves 8-10 people
Nutrition Facts
Nutrition Per Serving (2 crepes): Calories: 160; Total Fat: 9g (Saturated Fat: 5g); Cholesterol: 65mg; Sodium: 85mg; Total Carbohydrates: 16g (Dietary Fiber: 0g, Sugars: 3g); Protein: 4g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick.
Thaw at room temperature before filling/enjoying.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: crepes, crepe, breakfast, brunch
🗂️ Categories: 🥨 Apps & Snacks
📚 Collections: The TFR Cookbook
Crepes - Another Way was added on October 30, 2021 and last updated on June 01, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Classic Tater Tot Hotdish
Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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